Peri Peri Chicken Quarters

Ingredients

• 2chicken leg pieces
• 2 tablespoonsolive oil
• 2 teaspoonsground garlic
• 1 tablespoonlemon juice
• 1 teaspoonred chilli powder
• 1 teaspoonpaprika
• ¼ teaspoonsumac (optional)
• 1 teaspoonBBQ spice or chicken spice
• 1 teaspoonlemon pepper
• to tastesalt
• 80 ml (⅓ cup)Mochachos peri peri sauce
• 60 ml (¼ cup)Nando’s lemon and herb sauce
• as listedleftover marinade
• 60 ml (¼ cup)fresh cream
• 2 tablespoonsmilk

Instructions

1. 1

   Cut the chicken

   Make deep cuts in the chicken pieces.

2. 2

   Marinate and grill

   Mix the marinade ingredients and rub half over both sides of the chicken. Put the chicken in a Pyrex dish and grill it in an oven at 180°C for 25–30 minutes, or until cooked through.

3. 3

   Make the sauce

   Mix the remaining marinade with the peri peri sauce, lemon and herb sauce and cream. Bring the mixture to a boil on the hob, then pour it over the chicken. Return the dish to the oven and bake for a further 10 minutes, or until heated through. Garnish with freshly chopped coriander and serve with freshly baked rolls; the recipe suggests Portuguese rolls.

What is peri peri chicken?

Peri peri chicken takes its name from the chilli sauce associated with Portuguese-African cooking, where chilli, citrus and seasoning bring heat and brightness to grilled chicken. This version layers a spiced marinade with ready-made peri peri and lemon and herb sauces.

The method grills the chicken first, then adds a creamy sauce for a final bake. Deep cuts help the marinade reach beyond the surface.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 28g protein, 8g carbs, 29g fat.

The chicken supplies most of the protein, while the rolls served alongside would contribute much of the meal’s carbohydrate. Olive oil, cream and the chicken skin contribute fat; portion the sauce and rolls to suit your plate, and add a simple vegetable side for balance.

The marinade ingredients

Chilli and paprika: red chilli powder brings heat, while paprika adds a warmer, rounded flavour.

Citrus and seasoning: lemon juice and lemon pepper lift the richer ingredients. Sumac is optional, and the BBQ or chicken spice and salt add savoury seasoning.

Oil and garlic: olive oil helps the spices coat the chicken, while ground garlic adds savouriness.

Making the creamy sauce

Sauce blend: the peri peri sauce supplies chilli character, and the lemon and herb sauce adds a tangier, herby note. The fresh cream softens their intensity.

Bring the mixture to a boil on the hob as directed, then pour it over the partly cooked chicken before the final oven bake. Stir or whisk it as it heats so the ingredients combine evenly.

Grilling the chicken

Deep cuts: make several deep incisions without cutting the pieces completely apart, so they can still be handled and turned if needed.

Even coating: rub the marinade over both sides of the chicken and arrange the pieces in the dish without overlapping them. The recipe gives 25–30 minutes at 180°C for the first cook.

Checking doneness

Timing: the first oven stage takes 25–30 minutes, followed by 10 minutes after the sauce is added. The recipe does not give a total time, and cooking can vary with the size of the chicken pieces.

Doneness: check the thickest part of the chicken to make sure it is cooked through before serving. The sauce should be hot after its final bake.

Serving the chicken

Rolls: serve the chicken with freshly baked rolls, as in the recipe. Portuguese rolls are the suggested choice for soaking up the sauce.

Fresh finish: scatter freshly chopped coriander over the chicken just before bringing it to the table.

Recipe notes & tips

• Make the cuts deep enough to open the surface without separating the chicken.
• Rub marinade over both sides so the seasoning is distributed evenly.
• Use an oven-safe Pyrex dish for both oven stages.
• Keep an eye on the sauce as it comes to a boil on the hob.
• Check the chicken at the end of the stated first cooking window, as piece size can affect timing.
• Add the coriander just before serving so it stays fresh.

Variations

• Adjust the heat: use less red chilli powder for a milder result.
• Skip the sumac: leave it out if you do not have it to hand.
• Change the herb sauce: use another lemon and herb sauce in place of the named brand.
• Serve with rice: offer plain rice alongside the chicken instead of rolls.
• Add vegetables: serve with grilled or steamed vegetables for a more varied plate.

Common mistakes to avoid

• Shallow cuts: the marinade stays mostly on the surface; make deep incisions in the chicken.
• Uneven coating: some areas can be under-seasoned; rub the marinade over both sides.
• Crowded dish: overlapping pieces may cook unevenly; arrange them in a single layer.
• Unwatched sauce: it can boil over on the hob; heat it while keeping an eye on the pan.
• Skipping the final bake: the sauce may not be heated through; return the dish to the oven for the stated 10 minutes.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat until piping hot throughout, either in the oven covered with foil or in the microwave, stirring or turning as needed.

Frequently asked questions